PgrancerThe family recipe box

Desserts · Breakfast

Tamales Dulces (Sweet Tamales)

Source
Cookbook clipping
Serves
16-17 tamales
Cuisine
Mexican

These tamales don’t have to be covered with corn husks while they are steaming.

Ingredients

  • Corn husks or foil wrapping for 16 or 17 tamales
  • 1/2 cup lard or vegetable shortening
  • 1/4 cup sugar
  • 1 1/2 cups instant masa
  • 1/4 teaspoon salt
  • 1 cup water
  • 1/2 teaspoon baking powder
  • 1/2 cup finely diced citron
  • 1/2 cup raisins
  • 1/2 cup slivered almonds

Steps

  1. Prepare foil wrapping or soak corn husks 1 hour in hot water. Beat lard or shortening in a medium bowl until fluffy. Beat in sugar until smooth and creamy.
  2. In another medium bowl, combine instant masa, salt and water. Stir until blended into a very soft dough. Place a cupful of water nearby. Add masa mixture to lard mixture. Beat dough until a small piece placed on the surface of the water in the cup floats. Beat in baking powder.
  3. Hold each corn husk with point toward you. Place a tablespoonful of dough in center of each corn husk. Spread with your fingers. Top with a few pieces of citron, a few raisins and a few almonds.
  4. Fold sides of husk over filling. Fold pointed end of husk to center; fold top end over point. Tie each tamale around the center to hold ends in place.
  5. Stand tamales on folded ends on a rack over water in a large pot. Bring water to a boil; reduce heat. Cover and steam 1 hour or until dough pulls away easily from husk or foil. Makes 16 or 17 tamales.

tamalessweetcitronraisinsalmonds